Extruded rice has increasingly gained popularity in the market due to its convenience and acceptable texture.The objective of this study was to understand how the physicochemical,thermal,and textural properties of the...Extruded rice has increasingly gained popularity in the market due to its convenience and acceptable texture.The objective of this study was to understand how the physicochemical,thermal,and textural properties of the extruded rice affected its cooking properties and texture of the cooked one.It was found that air trapped in the grains during extrusion reduced the transparency of extruded rice.More air trapped in the grains reduced the true density of the extruded rice,which in turn decreased the hardness of extruded rice.A looser internal structure of extruded rice grain,as indicated by the lower true density,resulted in a faster hydration and shorter optimum cooking time.Extruded rices showed two thermal-transition peaks,with peak 1 from 93.3℃ to 112.8℃ and peak 2 from 107.5℃ to 132.5℃.The increased hardness of extruded rice led to increases in its thermaltransition temperatures,longer optimum steaming time,and decreases in its water absorption and cooking loss,which resulted in an increase in the hardness and a reduction in the adhesiveness of the steamed one.This study provides insights into the key factors determining the eating quality of extruded rice,which is beneficial for food scientists in developing premium extruded rice.展开更多
Although unconventional in the USA,entomophagy,or the practice of consuming insects,can provide a nutritious relief to many malnourished people in developing countries.Edible insects are part of numerous traditional d...Although unconventional in the USA,entomophagy,or the practice of consuming insects,can provide a nutritious relief to many malnourished people in developing countries.Edible insects are part of numerous traditional diets found in over 113 countries,including those in Asia,Africa,and South America.Currently,there are 2 billion people consuming over 2000 recorded edible insects.Many of these worldwide insects contain amounts of protein,fat,vitamins,and minerals comparable to commonly eaten livestock.With the popularity of crickets in both developing and developed countries and the nutrient density of locusts,these insects were of particular interest.Rice flour,made from a major food crop around the world,was used as an effective vehicle to deliver these insect ingredients.The use of inexpensive single-screw cold-forming extrusion technology,due to its capability of high production rate yet low capital and operating costs,was employed in making insect-fortified products.The feasibility of incorporating edible insect flours from cricket and locust in an extruded rice product has been demonstrated to be successful with acceptable shelf stability and sensory characteristics.Nutritionally,the insect rice products developed were energy dense(high fat content)and as an excellent source of protein.They also contained considerable amounts of dietary fibre and iron.Sensory evaluations involving 120 untrained panelists-suggested cricket formulations were well accepted compared with locust formulations.There is a positive outlook on the overall acceptance of entomphagy even in developed countries.As a staple food providing 20%of the world’s dietary energy and consumed by over 1 billion people,rice is an ideal vehicle to deliver nutrients carried by edible insects.The incorporation of insect flours in processed foods such as extruded rice products can greatly promote the consumer acceptance by disguising the‘yuck’factor associated with intact insects.展开更多
基金supported by the Key Science and Technology Project of Henan (211110110600)the Major Science and Technology Project of Henan (221100110700 and 231100110300)+1 种基金the High-Level Talent Research Start-up Fund Project of Henan University of Technology (2022BS039)the Natural Science Foundation of Henan (222300420423).
文摘Extruded rice has increasingly gained popularity in the market due to its convenience and acceptable texture.The objective of this study was to understand how the physicochemical,thermal,and textural properties of the extruded rice affected its cooking properties and texture of the cooked one.It was found that air trapped in the grains during extrusion reduced the transparency of extruded rice.More air trapped in the grains reduced the true density of the extruded rice,which in turn decreased the hardness of extruded rice.A looser internal structure of extruded rice grain,as indicated by the lower true density,resulted in a faster hydration and shorter optimum cooking time.Extruded rices showed two thermal-transition peaks,with peak 1 from 93.3℃ to 112.8℃ and peak 2 from 107.5℃ to 132.5℃.The increased hardness of extruded rice led to increases in its thermaltransition temperatures,longer optimum steaming time,and decreases in its water absorption and cooking loss,which resulted in an increase in the hardness and a reduction in the adhesiveness of the steamed one.This study provides insights into the key factors determining the eating quality of extruded rice,which is beneficial for food scientists in developing premium extruded rice.
文摘Although unconventional in the USA,entomophagy,or the practice of consuming insects,can provide a nutritious relief to many malnourished people in developing countries.Edible insects are part of numerous traditional diets found in over 113 countries,including those in Asia,Africa,and South America.Currently,there are 2 billion people consuming over 2000 recorded edible insects.Many of these worldwide insects contain amounts of protein,fat,vitamins,and minerals comparable to commonly eaten livestock.With the popularity of crickets in both developing and developed countries and the nutrient density of locusts,these insects were of particular interest.Rice flour,made from a major food crop around the world,was used as an effective vehicle to deliver these insect ingredients.The use of inexpensive single-screw cold-forming extrusion technology,due to its capability of high production rate yet low capital and operating costs,was employed in making insect-fortified products.The feasibility of incorporating edible insect flours from cricket and locust in an extruded rice product has been demonstrated to be successful with acceptable shelf stability and sensory characteristics.Nutritionally,the insect rice products developed were energy dense(high fat content)and as an excellent source of protein.They also contained considerable amounts of dietary fibre and iron.Sensory evaluations involving 120 untrained panelists-suggested cricket formulations were well accepted compared with locust formulations.There is a positive outlook on the overall acceptance of entomphagy even in developed countries.As a staple food providing 20%of the world’s dietary energy and consumed by over 1 billion people,rice is an ideal vehicle to deliver nutrients carried by edible insects.The incorporation of insect flours in processed foods such as extruded rice products can greatly promote the consumer acceptance by disguising the‘yuck’factor associated with intact insects.
